Dirty dining: Mismanaged meat, sanitizing issues and other problems at area restaurants

Restaurants in Manatee County have reopened for dine-in service, and the Florida Department of Business and Professional Regulation’s Division of Hotels and Restaurants has resumed routine inspections for public health and cleanliness issues.

During the most recent inspections of Manatee County, several restaurants were cited for problems that include improper meat thawing, unsafe food temperatures and issues with sanitizing restaurant wares.

Here is what inspectors found.

Wendy’s, 4201 53rd Ave. E., Bradenton

• Blue cheese crumbles, diced tomatoes, shredded cheddar cheese and shredded pepper jack cheese were cold held at temperatures greater than 41 degrees. A stop sale was issued. The foods were voluntarily discarded.

• A certified food manager or person in charge lacked knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food.

• A manager or person in charge lacked proof of food manager certification.

• The person in charge was unable to answer basic questions about allergens.

• There was no proof of required training for any employees.

• An employee handwash sink by the front counter was not functional.

• Hot water was not provided at a handwash sink near the cook line. Corrective action was taken.

• There was water on the floor throughout the kitchen area. A restaurant operator stated that the dishwasher leaked when in use.

• Boxes of unwashed produce were stored on a walk-in cooler floor, and boxes of chicken fillets were stored on a walk-in freezer floor.

• Coffee filters were stored unprotected from contamination.

• A follow-up inspection was required. The restaurant met inspection standards during a follow-up visit the next day.

Latino’s Fashion, 1239 60th Ave. W., Bradenton

• Sliced ham, cooked rice and refried beans were cold held at temperatures greater than 41 degrees. The foods had been held overnight. A stop sale was issued and the items were voluntarily discarded.
• Sanitizer was not at the proper minimum strength for manual warewashing. Corrective action was taken.
• There was no proof of required training for any employees.
• A probe thermometer in use at the restaurant was not accurate.
• Salsa, cooked ground beef, cooked ground pork, refried beans and sliced ham were not properly date-marked.
• Raw tripe was thawing in still water at room temperature.
• A follow-up inspection was required. The restaurant met inspection standards during a follow-up visit.

Craft Growlers To Go & Tasting Room, 8141 Lakewood Main St. #103, Lakewood Ranch

• A manager or person in charge lacked proof of food manager certification.
• There was no proof of required training for an employee hired more than 60 days prior.
• Containers of food were stored on the floor of a walk-in cooler.
• A follow-up inspection was required.

Carrabba’s Italian Grill, 2106 Cortez RoadW., Bradenton

• Cooked spaghetti noodles, cooked pork/beef meatballs and dairy sauce were cold held at temperatures greater than 41 degrees. A stop sale was issued due to temperature abuse. The items were voluntarily discarded.
• There was standing water on the floor.
• A follow-up inspection was required.

Dunkin’ Donuts/Baskin Robbins, 5259 30th St. E., Bradenton

• A restaurant operator touched a cell phone and then failed to wash hands before putting on gloves to work with food. An inspector discussed proper handwashing procedures with the restaurant operator. Corrective action was taken.
• There was no proof of required training for an employee hired more than 60 days prior.
• No test kit was at hand to measure the strength of sanitizer in use for warewashing.
• No handwashing sign was provided at an employee handwash sink. Corrective action was taken.
• An employee cell phone was stored in a food preparation area. Corrective action was taken.
• Coffee filters were stored unprotected from contamination.
• The ceiling was soiled.
• A follow-up inspection was required.

Bon Appetit, 3300 First St., Bradenton

• Cooked rice with beans and multiple quantities of cooked rice were cold held at temperatures greater than 41 degrees in a walk-in cooler. A stop sale was issued and the food was voluntarily discarded.
• Rice was cooled in quantities deeper than four inches.
• Sanitizer for manual warewashing was not at the proper minimum strength. Corrective action was taken.
• A container of bleach was stored above unwashed produce, according to an inspector. Corrective action was taken.
• A certified food manager was not able to answer basic questions about allergens.
• Stacked cooking trays were blocking access to an employee handwash sink. Corrective action was taken.
• Hot water did not reach 100 degrees at any of the sinks that employees used.
• Hot water at a three-compartment warewashing sink did not reach 100 degrees.
• Containers of cooked rice were not properly date-marked.
• A wet wiping cloth was not stored in sanitizing solution between uses.
• Walk-in cooler shelves were pitted with rust.
• An uncleanable knife block was used to store knives in the kitchen area.
• Frozen chunks of goat were thawing at room temperature. Corrective action was taken.
• A follow-up inspection was required. The restaurant met inspection standards during a follow-up visit the next day.a

Editor’s Note: According to the Florida Department of Business & Professional Regulation, these reports are a “snapshot” of the conditions present at the time of the inspection and are public record. The agency is required to inspect every licensed restaurant at least once per year, but new and “high-risk” establishments tend to be inspected more frequently.

When an emergency shutdown order is given by an inspector, it must first be reviewed and approved by agency supervisors. In order for a business to reopen, an inspector will continue visiting the establishment daily until compliance is met. Some citations may include a financial penalty. Inspectors may also respond to complaints, which can be filed here.